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Easy Mongolian Meatballs

Tender, savory meatballs coated in a rich, sweet sauce, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef (or your choice of halal meat) Can substitute with ground chicken, turkey, or lamb.
  • 1 cup breadcrumbs Plain or panko, for extra crunch.
  • 1/4 cup green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/4 cup soy sauce Low sodium recommended.
  • 1/4 cup brown sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground ginger Fresh ginger is a plus.
  • Salt and pepper to taste
  • Sesame seeds (for garnish)
  • Extra green onions for garnish

Method
 

Preparation
  1. In a large mixing bowl, combine ground beef, breadcrumbs, chopped green onions, garlic, egg, salt, and pepper. Mix until well-integrated, being careful not to overmix.
  2. Shape the mixture into bite-sized meatballs, about one inch in diameter, yielding around 20-24 meatballs.
Cooking
  1. In a small saucepan, combine soy sauce, brown sugar, cornstarch, and ground ginger. Heat over medium heat until bubbling and thickened, about 3-5 minutes.
  2. In a large skillet over medium heat, add oil. Once heated, add the meatballs in a single layer and cook for about 5 minutes on each side until golden brown and cooked through.
  3. Pour the prepared sauce over the meatballs and toss gently to coat. Simmer for another 3-5 minutes.
  4. Serve hot, garnished with sesame seeds and extra green onions.

Notes

For a gluten-free option, use almond flour or gluten-free breadcrumbs. Leftovers can be stored in an airtight container for 3-4 days or frozen for up to 3 months.